Fig Jam from Provence
A very figgy jam
In Provence, figs play an important role in the regional gastronomic heritage. This fig jam is very rich in fruit (made with 75g of figs for every 100g) and is lovely on toast, or served with foie gras or to accompany poultry dishes.
This fig jam is made at a small scale in Robion by M. Henri Burgos.
Figs, white cane sugar, concentrated lemon juice. Prepared with 75g of fruit per 100g of jam. Total sugar content after cooking 63g per 100g.